I’ve simplified my original recipe to make these cottage cheese oatmeal pancakes even easier. The three main changes: I blend the batter, swap oats for flour, and reduce the ingredient list. The result is quicker, cleaner, and just as delicious.
My family loves Challah French Toast and all kinds of pancakes, and these cottage cheese oatmeal pancakes are a particular favorite with my kids. As a busy mom of three, I appreciate how fast they come together: everything goes in the blender, no extra bowls to wash, and in about 15 minutes you have warm pancakes ready to serve.
After years of testing, this version is my best yet — no cottage cheese curds sticking to the pan and only six pantry-staple ingredients. Make them for a relaxed weekend breakfast, a quick school-morning meal when you have a few minutes, or a casual “breakfast for dinner.”
Ingredients
- 1 cup cottage cheese — I use small-curd, 4% milkfat, but any cottage cheese will work.
- 1 cup rolled oats — Old-fashioned or instant oats both blitz well in the blender.
- 2 eggs
- 2 teaspoons baking powder
- 1/4 cup sugar — or adjust to taste.
- 1 teaspoon vanilla
- Butter for cooking
How to make cottage cheese oatmeal pancakes
Everything mixes in the blender — quick and low-mess. Follow the simple steps below.
Make the batter
- Place the cottage cheese, oats, eggs, baking powder, sugar, and vanilla into the blender in that order.
- Blend on low until smooth and well combined. Stop and scrape the container if oats stick to the sides or bottom. Let the batter rest 5 minutes to hydrate the oats.
Cook the pancakes
- Heat a large skillet over medium heat and melt a small amount of butter (or rub a cold stick of butter over the pan for even coverage).
- Use a small cookie scoop or a 1/4-cup measure to portion batter into the skillet.
- Cook the first side until bubbles form on the surface, then flip and cook until the second side is lightly browned. Transfer to a plate and repeat until the batter is used.
Top Tip
For uniform pancakes, use a small cookie scoop to portion the batter. It saves time and makes the pancakes consistent in size and cooking time.
Serving suggestions
These pancakes work for breakfast, brunch, or an easy “breakfast for dinner.” Serve with traditional toppings like maple syrup and fresh fruit, or pair with savory options such as smoked fish or a light salad for a dinner twist.
For a brunch spread, add omelettes, a simple souffle, iced coffee, and cookies or muffins on the side to make it special.
Fun additions
You can keep the batter plain or mix in extras before cooking. A few favorites:
- Mini chocolate chips — sprinkle on after scooping batter into the pan.
- Frozen blueberries — press into the batter in the pan or fold in a few before scooping.
- Cinnamon — swirl into the batter for warm spice.
- Banana puree or sliced bananas — mix puree into the batter and top with slices while cooking.
Toppings
Maple syrup is classic, but these pancakes pair well with many flavors. Try sweet, fruity, or cozy warm toppings:
- Sweet: homemade chocolate syrup, cinnamon sugar, or whipped cream with granola.
- Tropical or fruity: mango puree with coconut, or a mix of banana and strawberries.
- Warm and cozy: warm maple butter, a sprinkle of pumpkin pie spice, or a cinnamon swirl topping.
Storage and reheating tips
Store leftovers two ways:
- Refrigerator: Place cooled pancakes in an airtight container or zip-top bag for up to 5 days. Reheat in the microwave for about 10–20 seconds.
- Freezer: Cool pancakes on a tray, then stack flat in a zip-top bag and freeze. Reheat from frozen in short bursts in the microwave (10–20 seconds) and avoid overheating, as cottage cheese can become very hot.
Did you try this recipe and love it? Leave a comment or a 5-star rating to let me know!
Looking for more simple breakfast ideas? Try these:
-
Passover Rolls (Easy Matzo Meal Sandwich Rolls)
-
One Bowl All Bran Muffins (7-Ingredients)
-
5-Ingredient Pina Colada Smoothie
-
5 Ingredient Make Ahead French Toast Sticks
Recipe
Simple Cottage Cheese Oatmeal Pancakes
Marni Katz
Equipment
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High-speed blender (Vitamix or similar)
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 1 cup rolled oats
- 2 teaspoon baking powder
- ¼ cup sugar
- 1 teaspoon vanilla
Instructions
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Place all ingredients into the blender in the order listed.
-
Blend on low until combined, stopping to scrape the container if needed.
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Let the batter rest 5 minutes so the oats soften.
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Heat a skillet and melt a little butter. Use a cookie scoop to portion batter into the pan.
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Cook until bubbles appear, flip, and cook until lightly browned. Repeat with remaining batter.